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Asian Vegetable Roll

KN Granger

"A quick and easy way to make your own 'egg-roll'-style vegetable roll! Serve with soy sauce, teriyaki, or plum sauce for dipping."
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1 h 35 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 525 mg
  • 21%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
  2. Place spaghetti squash half cut-side down on the prepared baking sheet.
  3. Bake until the squash is tender and the flesh shreds easily, about 40 minutes. Shred strands of flesh from rind and place in bowl.
  4. Place broccoli in a steamer basket over a pan of boiling water. Steam until tender, about 8 minutes. Add spinach to steamer basket for last 2 minutes. Place broccoli and spinach in separate bowls.
  5. Spread 1/4 teaspoon miso paste down the center of each tortilla. Place 2 tablespoons of spaghetti squash, 1 tablespoon of spinach, and 1 tablespoon of broccoli florets over the miso paste down the center of the tortillas. Fold up the sides of the tortillas around the filling, then fold up the ends to enclose the filling.
  6. Heat 1/4 cup of olive oil in a skillet over high heat.
  7. Place one rolled tortilla, seam side down, in the frying pan. Gently press the tortilla with a spatula. Cook until the tortilla is golden brown, about 2 or 3 minutes per side, turning once. Fry the remaining tortillas in the same manner, adding olive oil as needed.

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What a creative, customize-able recipe!! Even though I adapted it somewhat to suit our tastes (and use what I had on hand), using tortillas and spaghetti squash to make egg rolls is pure GENIUS...

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